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Basted eggs are cooked in a skillet with butter and water, while poached eggs are cooked in simmering water. Basted eggs have a firmer texture and a more irregular shape, while poached eggs have a delicate texture and a round, uniform shape.
Basted eggs are a type of cooked egg that is similar to a poached egg, but with a slightly different cooking method. To make basted eggs, you will need eggs, water, butter, and a lid for your skillet.
Here are the steps to make basted eggs:
- Crack the eggs into a small bowl or ramekin. Be careful not to break the yolks.
- Heat a skillet over medium heat and add a tablespoon of butter. Once the butter has melted, tilt the skillet to coat the bottom.
- Carefully pour the eggs into the skillet, being sure not to break the yolks. Allow the eggs to cook for about 30 seconds, until the whites start to set.
- Add about 1/4 cup of water to the skillet, making sure to pour it around the edges of the pan and not directly onto the eggs.
- Immediately cover the skillet with a lid to trap the steam and cook the eggs. Let the eggs cook for about 2-3 minutes, or until the whites are set and the yolks are still runny.
- Use a slotted spoon to carefully remove the basted eggs from the skillet, draining any excess water.
Basted eggs have a slightly firmer texture than poached eggs and a creamy, runny yolk. They are delicious served on toast, with bacon or sausage, or alongside a salad.
Poached eggs are a popular method of cooking eggs where the egg is gently simmered in water without its shell. The result is a delicate and tender egg with a silky, runny yolk that can be served in a variety of dishes.
Here’s how to make poached eggs:
- Bring a large pot of water to a simmer over medium heat. Add a splash of vinegar to the water (optional, but it can help the egg whites to coagulate more easily).
- Crack an egg into a small bowl or ramekin. This will make it easier to slide the egg into the water without breaking the yolk.
- Using a spoon, create a gentle whirlpool in the pot of simmering water. This will help the egg white wrap around the yolk and create a more uniform shape.
- Carefully slide the egg into the water, holding the bowl or ramekin close to the surface of the water. Cook for about 3-4 minutes, or until the egg white is set and the yolk is still runny.
- Use a slotted spoon to carefully remove the poached egg from the water, gently shaking off any excess water.
Poached eggs can be served on their own or used as a topping for dishes such as eggs benedict, avocado toast, or salads. They are also a great source of protein and can be a healthy addition to any meal.
Basted eggs Vs. Poached eggs – Key differences
Basted eggs and poached eggs are two popular methods of cooking eggs that produce slightly different results. Here are some key differences between basted eggs and poached eggs:
Cooking Method: The main difference between basted eggs and poached eggs is the cooking method. To make basted eggs, you add water to a skillet after the eggs have started cooking, and then cover the skillet with a lid. To make poached eggs, you cook the eggs directly in simmering water.
Texture: Basted eggs have a slightly firmer texture than poached eggs. This is because the steam created by the water in the skillet helps to cook the top of the egg more quickly, while the water in the poaching method surrounds the egg on all sides and cooks it more gently. Poached eggs have a delicate, tender texture with a silky, runny yolk, while basted eggs have a slightly thicker, more cooked white and a runny yolk.
Flavor: The flavor of basted eggs and poached eggs is similar, as both methods cook the eggs gently without adding any additional fat or oil. However, some people prefer the slightly buttery flavor that basted eggs can have due to the added butter in the skillet.
Both basted eggs and poached eggs are delicious and healthy ways to cook eggs, and the choice between the two methods may come down to personal preference or the desired outcome for a specific recipe.
What are the types of poached eggs?
There are several different types of poached eggs, which vary depending on the cooking method, shape, and presentation. Here are some common types of poached eggs:
Classic Poached Eggs: These are the most common type of poached eggs, where the egg is gently cooked in simmering water until the whites are set and the yolk is still runny.
Sous Vide Poached Eggs: Sous vide poached eggs are cooked using a sous vide machine, which allows for precise temperature control. The eggs are placed in a vacuum-sealed bag and cooked in a water bath at a low temperature for a longer period of time, resulting in a more evenly cooked egg with a custard-like texture.
Molded Poached Eggs: Molded poached eggs are cooked in a small, individual-sized mold or ramekin, which gives them a more uniform shape. The egg is cooked in simmering water, either with or without the mold, and then removed from the mold before serving.
Cloud Eggs: Cloud eggs are a type of poached egg where the egg white is whipped into a foam and baked in the oven, creating a light and fluffy base for the yolk to sit on top of.
Shirred Eggs: Shirred eggs are a type of baked egg that is similar to a poached egg. The egg is cracked into a ramekin, topped with cream and cheese, and then baked in the oven until the whites are set and the yolk is still runny.
Each type of poached egg has its own unique characteristics and can be used in a variety of dishes, from classic breakfasts to more elaborate brunch or dinner recipes.